Popcorn Gumdrop Cake
Brighten up your dessert table with this whimsical and crowd-pleasing Popcorn Gumdrop Cake—a no-bake treat perfect for parties and celebrations! This colorful creation combines buttery, marshmallow-coated popcorn with chewy, fruity gumdrop pieces, all packed into a soft yet sturdy bundt cake mold. With just 20 minutes of prep and a short set time, this recipe delivers a playful blend of sweet and salty flavors with minimal effort. The sticky marshmallow layer ensures every kernel is perfectly coated, while the bursts of vibrant gumdrops add a delightful pop of texture and color. Serve this charming cake as a fun centerpiece for holidays, birthdays, or movie nights, and watch as guests of all ages come back for seconds!
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Ingredients
- 1 cup Popcorn (unpopped kernels)
- 1 cup Butter
- 10 cups Mini marshmallows
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Salt
- 2 cups Gumdrops (cut into small pieces)
- 1 as needed Nonstick cooking spray
Directions
Step 1
Pop the popcorn: Heat the unpopped kernels in a popcorn maker or on the stovetop until fully popped. Remove any unpopped kernels. You should have about 8-10 cups of popped popcorn.
Step 2
Grease a large bundt cake pan or a similar mold with nonstick cooking spray and set aside.
Step 3
In a large saucepan, melt the butter over medium heat. Once melted, add the mini marshmallows and stir constantly until the marshmallows are fully melted and smooth.
Step 4
Stir in the vanilla extract and salt, mixing well.
Step 5
Immediately pour the melted marshmallow mixture over the popped popcorn in a large mixing bowl. Using a spatula (lightly greased with cooking spray), stir to coat the popcorn evenly.
Step 6
Gently fold in the gumdrop pieces, ensuring they are evenly distributed throughout the popcorn mixture.
Step 7
Transfer the coated popcorn mixture into the prepared bundt pan. Lightly press the mixture into the pan so it holds together, but avoid overpacking as this can make the cake too dense.
Step 8
Let the cake rest at room temperature for 1-2 hours, or until it has set and holds its shape.
Step 9
Once set, carefully invert the bundt pan onto a large plate or serving platter to release the cake.
Step 10
Slice and serve! Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (1515.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6247.9 |
| Total Fat 195.1g | 0% |
| Saturated Fat 103.6g | 0% |
| Polyunsaturated Fat 5.6g | |
| Cholesterol 526.4mg | 0% |
| Sodium 2819.4mg | 0% |
| Total Carbohydrate 1109.2g | 0% |
| Dietary Fiber 31.2g | 0% |
| Total Sugars 694.1g | |
| Protein 28.3g | 0% |
| Vitamin D 35.8IU | 0% |
| Calcium 65.0mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 727.1mg | 0% |
Source of Calories